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    You are in: Home / Southern / Carrot Soufflé (Carrot Casserole) Recipe
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    Carrot Soufflé (Carrot Casserole)

    Average Rating:

    3 Total Reviews

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    • on December 21, 2009

      the first time i tried this it was at Picadilly Cafeteria. this is a really tasty side dish that just grows on you as you are eating it. to get the kids to eat this, we sprinkle a little powdered sugar on top just before serving. it makes it slightly sweeter and is a good alternative for those who do not like sweet potato caserole.

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    • on December 30, 2007

      I have made this twice. I may have tagged it somewhere but have forgotten where. THE PICKY ONE who claims to hate carrots had 3rds of this! We decided it was beautiful, easy & delicous enough for a holiday table so we had it again Christmas day. That time I altered it slightly, using only 4TB butter & (ack) fat free half & half (that doesn't even make sense!!) so my mom would eat it. I did use the eggs. (Mom would have used egg beaters) A very impressive dish that is delicious & easy. I used a 2lb bag of mini carrots & steamed them in my Pampered Chef microwave steamer. It doesn't get any easier!! Thanks, Littleturtle!

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    • on December 26, 2007

      Made this dish for Christmas dinner. I think it is a wonderful side dish. I made it in the morning and heated it for dinner. Has a beautiful color on the buffet table. It has a lite carrot taste, not to sweet. Adults and children liked it. Will definately make again.

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    Nutritional Facts for Carrot Soufflé (Carrot Casserole)

    Serving Size: 1 (119 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 175.0
     
    Calories from Fat 134
    76%
    Total Fat 14.9 g
    22%
    Saturated Fat 8.7 g
    43%
    Cholesterol 112.9 mg
    37%
    Sodium 220.9 mg
    9%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.6 g
    14%
    Protein 3.2 g
    6%

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